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Peanut Butter, Banana, Chocolate Chip Bread

What you need: 

Bread:
2 1/2 cups flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
2 ripe bananas, mashed
1 cup nondairy milk (I use soy)
3/4 cup peanut butter
3 tablespoons oil
1 teaspoon vanilla
1/3 cup applesauce
1 cup chocolate chips

Frosting:
3 tablespoons peanut butter
2 tablespoons vegan margarine
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon nondairy milk

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Grease two 8x4x2" loaf pans. Stir together flour, sugars, baking powder and cinnamon.
2. In another bowl combine bananas, milk, peanut butter, oil, vanilla, and applesauce. Add to flour mixture, and stir until combined.
3. Stir in chocolate chips. Pour into prepared pans. Bake 50 to 55 minutes or until toothpick comes out clean.
4. For frosting, melt peanut butter with margarine in a saucepan. Stir in powdered sugar and vanilla. Add milk until it is of spreading consistency.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
12-15
Recipe Category: 

SO HOW'D IT GO?

Ok....first of all, I finally tasted one!!  :)>>>  So moist and tasty and...oh my. I am most definately making these again!! Also, I posted a picture with the "frosting". Ok, mine came out more like a candy coating. But I'm actually glad it did. It was very unique and reminded me of my candy making days. I will enjoy giving these little gifts out. Now, since my little muffins were 31 in total I decided to dou6le the frosting recipe. And it took everything I had in me to not add carob powder to the mix. But the color was so beautiful, I just left it alone...sort of. I did vanilla and coconut extract. And instead of soy milk I used my Silk Nog. Now, I only used the minimum 1 TBS of soy milk that the recipe calls for. I didn't use any additional, and here's what happened....it turned into a soft, spreadable candy...as long as it stayed warm. So I worked quickly and put a small dollup on each muffin. Then with my finger tips, I spread the "peanut butter candy shell" over the top of the muffin (like gently kneading dough). This was enough to cover 29 muffins (all except 2).

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I made this as muffins/cupcakes just like Caleb. I'm making the icing either later tonight or first thing in the morning. I'm giving these as gifts so I'll only allow myself to try ONE. I just haven't done so yet. I always freeze my bananas the night before and then let them thaw for easier mashing. Here are my modifications:

-I used 3 bananas instead of 2
-Sucanat instead of white sugar
-For my soy milk, I used Silk Pumpkin Spice
-I doubled the cinnamon (I love cinnamon  ;)b )
-I used carob chunks instead of chocolate chips
-I read the other reviews and upped my applesauce to 1/2 cup, as well

This was a very easy recipe to follow. When making muffins/cupcakes, it only took 35 minutes for my oven to bake them all. My batter made 31....odd  :P

I'll post again once I make the frosting and have my taste test. In the mean time, I'm submitting my before and after baking photos.

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I made muffins...and they were...the most...PERFECT muffins I've EVER had  :)>>>!  The only thing I changed, was that I used 1/2 cup of applesauce.  They are simply DIVINE!  Everyone loved them.  I may be taking these for our Thanksgiving gathering  ;)b.

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Very nice recipe. I used about 1/2 cup applesauce because other reviewers said it was dry. It turned out moist and delicious. I'll definitely make this again.

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This was very nice but didn't work out too well. :-\
It just wouldn't bake in the middle. Followed the recipe perfectly.
Had to eat it kind of raw.. Oh well still tasted good

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Okay... so the first time I made this it was absolutely delicious.All my non veg family/friends LOVED it! But the second time, it came out thick and wouldn't cook thoroughly- but I did nothing different. Did anyone have to adjust the times or temperature, or have a similar problem with it? I loved it and totally want to make it again but I don't want to mess it up. Any suggestions?

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Definitely tasty, however one note, if you are using natural peanut butter (no salt), be sure to add some to the bread, it needs it!!

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This was a huge hit! The only complaint I got was that it was TOO sweet. I thought it was superb!  ;)b The recipe was kind of big and I couldn’t keep most of it in the house so I gave a lot of it away. Probably will hold off on making it again until a huge party or potluck. Five stars though, very very good.

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I LOOOVE this  :)>>> I followed the recipe, but used whole wheat pastry flour, instead of the white flour and it turned out great. My husband loved it also. A keeper for sure! Thanks for sharing.

this recipe does not really need the bananas. i made the loaf without them and it came out just fine. i'm not really a fan of using bananas in baked goods b/c it has such an overwhelming taste that i prefer to substitute them or blatantly ignore them. so if anyone else is like me and doesn't care much for bananas, then know that excluding the bananas wont significantly alter the finished product.  ;)b

another loaf is baking in the oven at this very moment as i type. i used apple butter in lieu of apple sauce...b/c i never have apple sauce just hanging around the house. i hope it taste just as dee-lish. i'll be commenting on the taste and overall outcome of the newest loaf once it's done cooking. thanks for the recipe!!

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I LOOOVE this  :)>>> I followed the recipe, but used whole wheat pastry flour, instead of the white flour and it turned out great. My husband loved it also. A keeper for sure! Thanks for sharing.

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